Lamb Roast with Roasted Vegetables
A lamb roast with roasted vegetables is a recipe featuring fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 lamb shank (ca. 2 kg with bone)
- 4 Garlic cloves
- 4 tbsp olive oil
- 2 carrots
- 0.5 leek stalk
- 2 onions
- 2 rosemary sprigs
- 4 fresh bay leaves
- 100 ml red wine
- 600 ml lamb stock
- Salt
- ground pepper
Instructions
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1.
Press the garlic cloves. Peel and cut the carrots into sticks. Wash, trim, halve the leek lengthwise and cut into ~6 cm pieces. Peel the onions and slice into strips.
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2.
Sauté the vegetables in 2 tbsp hot olive oil in a roasting pan, deglaze with red wine and lamb stock. Add the herbs.
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3.
Season the lamb shank with salt and pepper and sear it on all sides in 2 tbsp hot olive oil. Place it atop the vegetables and roast in a preheated oven at 100°C (200°F) under- and overheat for about 2–2½ hours, adding water if needed. Baste the meat repeatedly with pan juices. Finally remove the meat and let it rest wrapped in foil. Reduce the stock slightly, season with salt and pepper, and serve with sliced roast and vegetables.
